Homemade Swiss Steak

This is swiss steak the way my mom always made it - the ultimate comfort food. Easy to make, and worth the wait for the long time in the oven.

Photo by Lynn W.
The full pan of swiss steak, right out of the oven.
Photo by Lynn W.
The full pan of swiss steak, right out of the oven.
The full pan of swiss steak, right out of the oven.

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds round steak, trimmed of fat and cut into serving sizes

  • 1/2

    cup flour

  • 3

    tablespoons bacon drippings, or other oil

  • 1

    can stewed tomatoes

  • 1

    can beef consume

  • 1

    cup red wine

  • 1

    small onion, chopped

  • Salt and pepper to taste

Directions

If you save your bacon drippings, they make a great oil for browning meats and potatoes. Trim the steak and cut into serving sizes. Gently coat in a light layer of flour, and salt and pepper to taste. Heat the bacon drippings in a skillet. Put a few pieces of meat in the pan at a time so they don't crowd and can brown. Brown on both sides. Put the browned meat in a large pan that can be put in the oven. When all of the meat is browned, add the onion to the pan and stir until soft. Add the can of stewed tomatoes, can of consume and red wine. Stir until mixed and pour over the browned meat. This will make the gravy. Heat the oven to 350 degrees. Place the casserole in the oven and cook uncovered for at least an hour. This will tenderize the meat and make the gravy delicious! I always serve with homemade mashed potatoes.

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